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Sliced citrus salmon gravlax on a slate board

Cured Citrus Salmon Gravlax

Sean
A salmon filet cured with salt, sugar, and zest from lemon, limes, and grapefruit. Perfect for lox and bagels.
5 from 1 vote
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Prep Time 10 minutes
Curing time 3 days 1 hour
Total Time 3 days 1 hour 10 minutes
Course Appetizer, Breakfast, Brunch
Cuisine Sweden
Servings 12 servings
Calories 180 kcal

Equipment

  • 2 Sheet pan
  • Cling film
  • Mixing Bowl

Ingredients
  

  • 3 pounds salmon filet
  • 12 ounces rock salt
  • 12 ounces sugar
  • 4 tablespoons grapefruit zest about 2 large grapefruits
  • 3 tablespoons lemon zest
  • 3 tablespoons lime zest
  • 3 tablespoons fresh dill chopped
  • 2 tablespoons peppercorns ground

Instructions
 

  • Spread out 2 sheets of cling film that slightly overlap.
  • In a bowl combine all of the ingredients with the exception of the salmon in a bowl. Mix until well combined.
  • Spread ⅔ of the the salt mixture onto the cling film in the shape of the salmon. Place the salmon flesh side down on the salt mixture. Spread the remaining ⅓over the skin of the salmon.
  • Fold up the short ends of the cling film over the salmon then tightly wrap the longer ends around the salmon. Place the salmon on a sheet pan and place the other sheet pan on top. Set a few canned goods on top of the sheet pan to weight it down.
  • Refrigerate for 3 days.
  • Remove the cling film and rinse off the salt and sugar. Pat completely dry. Place in the refrigerator for another hour to finish drying but you can slice immediately after drying if you would like.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 5gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 508mgPotassium: 565mgFiber: 1gSugar: 3gVitamin A: 56IUVitamin C: 6mgCalcium: 26mgIron: 1mg
Nutrition Disclaimer*
Keyword Bagels, Citrus, Cured, Lox
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